hot pepper freezer jam?

16 years ago

I have made muskmelon freezer jam and loved it. It is much easier to spread than regular jam. I haven't found a recipe for hot pepper freezer jam. The original fruit recipe calls for 4 c. of fruit, 1 1/2 c. sugar and 1 package of freezer jam pectin. Would I just use 4 c. of peppers or should I use maybe 3 c. of peppers and 1 c. of apple juice (for a neutral flavor)?

Or would you just recommend using less pectin than usual in a regular jam recipe so that it would be a softer spread?

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Comment (1)

mellyofthesouth
16 years ago
Here is a recipe from ball's site linked below.

And from the surejell site:

SURE.JELLÂ® for Less or No Sugar Needed Recipes - Hot Pepper Freezer Jelly

Prep Time: 20 min
Total Time: 24 hr 20 min
Makes: About 8 (1-cup) containers or 128 servings, 1 Tbsp. each

4 cups sugar, measured into separate bowl
1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 cup water
4 cups bottled apple juice
2/3 cup whole pickled jalapeÃ±o peppers, drained, seeded and finely chopped (buy one 10-1/4-oz. jar peppers)
2 Tbsp. cider vinegar
1 to 2 drops green food coloring

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
MIX sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add remaining ingredients; stir 1 min. or until well blended.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

30 Minutes to Homemade SURE.JELL Hot Pepper Freezer Jelly

Prep Time: 30 min
Total Time: 24 hr 35 min
Makes: About 6 (1-cup) containers or 96 servings, 1 Tbsp. each

1 jar (10-1/4 oz.) whole pickled jalapeÃ±o peppers, drained, seeded and finely chopped
2-1/2 cups bottled apple juice
1/4 cup cider vinegar
1 drop green or red food coloring
5-1/2 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin

RINSE clean plastic containers and lids in boiling water. Dry thoroughly.
MEASURE exactly 2/3 cup prepared peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Here is a link that might be useful: http://www.freshpreserving.com/pages/all_recipes/215.php?recipe=159&recipID=&catID=Freezing
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